Heat a large pan over medium heat. Drizzle in half a tablespoon of olive oil, then add the chopped onion and pepper. Fry for 3–4 minutes. Add the beef mince and cook until browned all over. Stir in the chopped garlic, spices, tomato purée, and baharat paste, cooking for a few seconds until fragrant. Pour in the tomato passata and hot vegetable stock. Cover with a lid, reduce the heat to low, and simmer for about 20 minutes, adding more liquid if needed.